Roasted Red Pepper Tofu Pasta

• 1 tablespoon of olive oil
• 1 pound of pasta
• 1 shallot, diced
• 2 cloves of garlic, minced
• 1 block of silken tofu (about 15oz)*
• 1 cup of plant based milk
• 2 tablespoons of lemon juice
• 2 teaspoons of Italian seasoning
• 1 teaspoon of garlic powder
• 2.5 tablespoons of nutritional yeast
• Salt and pepper to taste (I added 1/2 tsp of salt and 1/2 tsp of pepper)
• 12 oz jar of roasted red peppers, drained

Instructions

1. Cook the pasta according to package directions.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
3. Add the shallot + garlic mixture to a blender with the remaining ingredients. Blend until creamy and smooth.
4. Pour sauce into a large skillet (I used the same skillet I used for the shallot). Heat up the sauce over medium heat, add in the pasta and stir to combine until heated through. Add in salt and pepper to taste and ENJOY!

This would technically work with other types of tofu but if you want it silky smooth, I suggest using silken tofu for this sauce!